Sinigrin
Encyclopedia
Sinigrin is a glucosinolate
that belongs to the family of glucoside
s found in some plants of the Brassicaceae
family such as Brussels sprout
s, broccoli
, and the seeds of black mustard
(Brassica nigra
) to name but a few. Whenever sinigrin-containing plant tissue is crushed or otherwise damaged, the enzyme
myrosinase
degrades sinigrin to a mustard oil (allyl isothiocyanate
), which is responsible for the pungent taste of mustard and horseradish
.
Seeds of white mustard, Sinapis alba, will give a much less pungent mustard because this species contains a different glucosinolate, sinalbin
.
The chemical name of sinigrin is allylglucosinolate or 2-propenylglucosinlate.
Research carried out at Norwich Research Park, in the east of England, has suggested sinigrin may destroy precancerous cells (apoptosis
). Sinigrin has been suggested as a colon cancer prevention if foods containing it are eaten regularly.
Glucosinolate
The glucosinolates are a class of organic compounds that contain sulfur and nitrogen and are derived from glucose and an amino acid. They occur as secondary metabolites of almost all plants of the order Brassicales , but also in the genus Drypetes .-Chemistry:Glucosinolates are water-soluble...
that belongs to the family of glucoside
Glucoside
A glucoside is a glycoside that is derived from glucose. Glucosides are common in plants, but rare in animals. Glucose is produced when a glucoside is hydrolysed by purely chemical means, or decomposed by fermentation or enzymes....
s found in some plants of the Brassicaceae
Brassicaceae
Brassicaceae, a medium sized and economically important family of flowering plants , are informally known as the mustards, mustard flowers, the crucifers or the cabbage family....
family such as Brussels sprout
Brussels sprout
The Brussels sprout is a cultivar of wild cabbage grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm in diameter and look like miniature cabbages. The sprout is Brassica oleracea, in the "gemmifera" group of the family Brassicaceae...
s, broccoli
Broccoli
Broccoli is a plant in the cabbage family, whose large flower head is used as a vegetable.-General:The word broccoli, from the Italian plural of , refers to "the flowering top of a cabbage"....
, and the seeds of black mustard
Mustard seed
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important spices in many regional foods. The seeds can come from three different plants: black mustard , brown...
(Brassica nigra
Brassica nigra
Brassica nigra is an annual weedy plant cultivated for its seeds, which are commonly used as a spice.-Description:...
) to name but a few. Whenever sinigrin-containing plant tissue is crushed or otherwise damaged, the enzyme
Enzyme
Enzymes are proteins that catalyze chemical reactions. In enzymatic reactions, the molecules at the beginning of the process, called substrates, are converted into different molecules, called products. Almost all chemical reactions in a biological cell need enzymes in order to occur at rates...
myrosinase
Myrosinase
Myrosinase is a family of enzymes involved in plant defense against herbivores. Their structure has been elucidated and is available.-Myrosinase activity:...
degrades sinigrin to a mustard oil (allyl isothiocyanate
Allyl isothiocyanate
Allyl isothiocyanate is the organosulfur compound with the formula CH2CHCH2NCS. This colorless oil is responsible for the pungent taste of mustard, horseradish, and wasabi. This pungency and the lachrymatory effect of AITC is mediated through the TRPA1 and TRPV1 ion channels...
), which is responsible for the pungent taste of mustard and horseradish
Horseradish
Horseradish is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to south eastern Europe and the Arab World , but is popular around the world today...
.
Seeds of white mustard, Sinapis alba, will give a much less pungent mustard because this species contains a different glucosinolate, sinalbin
Sinalbin
Sinalbin is a glucosinolate found in the seeds of white mustard, Sinapis alba, and in many wild plant species. In contrast to mustard from black mustard seeds which contain sinigrin, mustard from white mustard seeds has only a weakly pungent taste.The less sharp taste is because the mustard oil...
.
The chemical name of sinigrin is allylglucosinolate or 2-propenylglucosinlate.
Research carried out at Norwich Research Park, in the east of England, has suggested sinigrin may destroy precancerous cells (apoptosis
Apoptosis
Apoptosis is the process of programmed cell death that may occur in multicellular organisms. Biochemical events lead to characteristic cell changes and death. These changes include blebbing, cell shrinkage, nuclear fragmentation, chromatin condensation, and chromosomal DNA fragmentation...
). Sinigrin has been suggested as a colon cancer prevention if foods containing it are eaten regularly.